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Orange Cupcake

I've been wondering how to make good use of my Friand pan mould other than making Blueberry Friands which I've posted earlier. Then it dawned on me that I could also make use of this shape for cupcakes as well. The pan mould is also a cup but only in an oblong shape, so why not? And so these cute little Orange Cupcakes were born!

This is original 'plain Jane' void of make-up, looks like a 'tophat' !

Soft, moist and flavourful ................ Tea time, any one?

Ingredients

250 gm butter

250 gm self-raising flour

170 gm vanilla sugar

4 eggs

2 tsp orange rind (keep some extra for decorating)

85 ml fresh orange juice

pinch of salt

some icing sugar for dusting (optional)

Method

Sift flour with salt, set aside.

Cream sugar, butter and orange rind till light, fluffy and creamy.

Add in eggs one at a time, mixing well after each addition.

Fold in sifted flour alternating with orange juice, start with flour and end with flour. Mix well.

Scoop up batter into the lightly greased and floured mould.

Bake in a preheated oven @ 180 degC for 20 - 25 mins. Test with a skewer if it comes out clean.

Let cool in pan for about 10 mins. before removing and transferring to cool completely on a wire rack.

Decorate with some icing sugar and a little sprinkling of orange rind, if desired.

WOW! Cheah, I really love this pretty orange friads with that cute mould. I bet it is very delicious. Pretty clicks too :)Where did you get that mould with the little design on top? I've been looking for it quite sometime.

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree. Originated from China, the composition of peach resin is collagen, amino acids. The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin. It also helps to improve bowel movement. In short, this is an inexpensive substitute to the highly expensive birds nest.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight. The peach resin will expand to about 8 to 10 times after soaking. Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

This is a super comforting home-cooked dish which requires only a few ingredients. An easy to go recipe, I added minced pork to give the dish more volume. Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat. Great to serve over hot rice!

Steamed egg with minced pork ~ 猪肉蒸水蛋Ingredients

150 gm minced pork2 chicken eggs - 100 ml without shell150 ml boiled, cooled water (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork. Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins. Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.